Recipe Card: Golden Sourdough Crumpets
The ultimate "no-waste" breakfast. Crispy on the bottom, spongy on top, and perfect for trapping pools of melted butter.
Servings 8 crumpets
Ingredients
🛒 Ingredients
- 1 cup 250g Sourdough discard (straight from the fridge is perfect)
- 1 tsp Granulated sugar
- ½ tsp Sea salt
- ½ tsp Baking soda
- 1 –2 tbsp Warm water only if needed to thin the batter
- Butter or neutral oil for greasing the pan and rings
Instructions
🥣 Instructions
- Whisk the Base: In a medium mixing bowl, whisk together the sourdough discard, sugar, and salt until smooth.
- Adjust Consistency: The batter should be pourable, similar to heavy cream. If it’s too thick, whisk in 1 tablespoon of warm water.
- Activate: Add the baking soda and whisk vigorously for 30 seconds. The batter should become light, airy, and slightly foamy. Let it rest for 10 minutes.
- Heat the Pan: Place a cast-iron skillet or heavy non-stick pan over medium-low heat.
- Grease & Set: Generously butter the inside of your crumpet rings. Place them in the hot pan and add a small pat of butter inside each ring.
- The Pour: Pour about ¼ cup of batter into each ring (fill to about ½ inch thick).
- The Bubble Stage: Cook for 5–8 minutes. Watch for bubbles to rise and pop, forming permanent holes. The crumpets are ready to flip when the tops look dry and set.
- The Finish: Remove the rings. Flip the crumpets and cook the tops for just 30–60 seconds until lightly golden.
Notes
📊 Estimated Nutrition (Per Crumpet)
| Calories | Total Fat | Sodium | Total Carb | Protein |
| 145 | 4g | 280mg | 22g | 4g |
- The "Hole" Secret: If your bubbles aren't popping to form holes, your batter might be a tiny bit too thick. Whisk in 1 more tablespoon of water for the next batch.
- Temperature Control: If the bottoms are burning before the tops are dry, turn your heat down. Low and slow is the key to a perfect crumpet.
- Storage: These stay fresh in an airtight container for 2 days. To eat, simply pop them in the toaster to regain that signature crunch!